Key lime pie recipe

April 6, 5:02 PMProvidence Food ExaminerDonna Diegel

Previous Next

5 comments Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Providence Food Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

Key Lime Pie

KEY LIME PIE - Light & creamy Key Lime Pie, baked in a graham cracker crust and piled high with either fluffy meringue or fresh whipped cream. Decorate with fresh lime slices for a real show-stopper!

Most Key Lime Pies are made by combining all the ingredients - sweetended condensed milk, eggs, lime juice and peel - and throwing them in the crust to bake for a short time. My Key Lime Pie is made fluffier by separating the eggs first, and folding the whipped egg whites into the batter before baking. The familiar Key Lime Pie taste is still the same, but the texture is light and creamy, not heavy and firm. Fill a pastry bag with fresh whipped cream, pile it on, and sprinkle it with some extra graham cracker crumbs or fresh or candy limes slices! The pie above is decorated with dried mango slices for a unique taste. Any way  you slice it, this Key Lime Pie is delicious and impressive!

The Microplane Grater/Zester is a "great" tool for zesting and grating fluffy mounds of citrus fruits. It has a long handle to hold firmly and the file is long and extremely sharp. Use this to zest the limes needed for the Key Lime Pie.

Key Lime Pie Recipe

• 1/2 cup fresh lime juice
• 2 teaspoons grated lime zest
• 2 eggs, separted
• 1 - 14 ounce can sweetened condensed milk, not eveaporated

Graham Cracker Crust Recipe

• 1 1/4 cup graham cracker crumbs
• 4 Tablespoons butter, melted
• 2 Tablespoons sugar
• Mix ingredients together in a medium bowl

How To Make a Key Lime Pie

• Preheat oven to 375 degrees F.
• Fill a 9-inch pie pan or dish with the graham cracker mixture, forming it into the pan, and pressing all around and up the sides. Set aside.
• Whip egg whites in a clean, dry bowl of a high-speed mixer, or in a medium bowl with a hand-held mixer. Beat whites until stiff peaks form. Remove egg whites to a clean bowl.  
• In the same bowl (no need to clean it!), combine lime juice, lime zest, egg yolks and sweetened condensed milk, and mix with the whip attachment until frothy and thick.
• Gently fold whipped egg whites into the lime juice mixture, and blend only until all ingredients are incorporated. You don't want to beat them so hard that the egg whites deflate.
• Place graham cracker crust on a baking sheet. Pour the Key Lime batter into the shell, and bake for 15-20 minutes or until the pie is puffy and the edges just start to brown.  
• Remove from oven and let cool completely before decorating with whipped cream, lime slices and/or graham cracker crumbs.
• Serves 8. Refrigerate until ready to serve.

Sweetened Whipped Cream Recipe

• 2 cups heavy cream
• 1/2 cup confectioners' sugar
• 1 teaspoon pure vanilla extract
• Whip heavy whipping cream until almost stiff.
• Add confectioners' sugar and vanilla. Whip until stiff.

This Key Lime Pie recipe can be doubled, tripled, etc to make as many as you need.